Roasted Campari Tomatoes

Roasted Campari Tomatoes

My local veggie market (Young Brothers Produce on Broadway) had Campari Tomatoes on special this weekend so I ended up buying two packages. I like making pasta tosses and roasted tomatoes go well with just about any toss you can think up. Tomorrow I’m thinking about making the orzo and arugula salad from Love & Lemons (recipe here) and adding in the tomatoes for an extra bit of zip instead of sun dried. There’s also a spinach version from Dinner with Julie (recipe here) that looks good too. Decisions, decisions.

You will need:

2 packages Campari tomatoes washed and cut in half
1 Tbsp olive oil
3 cloves garlic minced
1 tsp dried thyme
Sea salt and fresh ground black pepper

  1. Preheat oven to 375 F.
  2. Line a cookie sheet with parchment paper.
  3. Pour olive oil onto a plate and dip the cut sides of the tomatoes in it and place on cookie sheet close together.
  4. Sprinkle with garlic, thyme and grind sea salt and pepper over top to taste.
  5. Roast for 45 minutes and cool slightly before using.

These keep for a couple days in the fridge but it’s best to use them at room temperature so the flavours come out.

 



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